Recipe of Any-night-of-the-week Use-up Vegetable Stir-fry

Use-up Vegetable Stir-fry.

You can have Use-up Vegetable Stir-fry using 19 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Use-up Vegetable Stir-fry

1. You need 1 tbsp of vegetable oil (cold-pressed recommended).
2. You need 1 of onion, in half-moon slices.
3. Prepare 2 of small leeks, thinly sliced.
4. It's 3 cloves of garlic, thinly sliced.
5. Prepare 1 tsp of ginger paste.
6. Prepare 1 of red chili, sliced. I leave the seeds in but that’s optional.
7. It's 80 g of chestnut mushrooms, sliced.
8. It's 150 g of sugar-snap peas.
9. Prepare 6 of cherry tomatoes, quartered.
10. Prepare 125 g of baby sweetcorn.
11. Prepare 300 g of carrot, in thin batons.
12. It's 1/4 of Savoy cabbage, shredded with stalk diced small.
13. Prepare 2 tbsp of Mirin rice wine (optional).
14. You need 2 tbsp of soy sauce (I use Pearl River Bridge Dark sauce).
15. It's 1 (120 g) of pack Black Bean or Chow Mein or Oyster & Spring Onion sauce.
16. It's 300/450 g of ready-to-wok noodles (2/3 servings).
17. Prepare 1 pinch of sea salt.
18. Prepare 1 pinch of ground black pepper.
19. Prepare 1 handful of fresh coriander, chopped (to garnish).

Use-up Vegetable Stir-fry instructions

1. Heat the oil in a wok and gently fry the onion for 1 minute, only stirring to avoid sticking. Add the leeks, garlic, ginger and chili and cook for a further 3 minutes or until the ingredients are softened but not burnt, stirring gently but frequently..
2. Increase the heat, add the rest of the vegetables and stir-fry for 4-5 minutes, or until al dente..
3. Add the mirin, soy sauce, chosen sauce, stir thoroughly and immediately add the noodles..
4. Cook for 2 minutes, turning and tossing frequently. Quickly add the seasoning and serve onto warm dishes. Sprinkle on the coriander and enjoy..